Chives from my garden

 

I have two chives plants in my garden beds, on the left is regular chives and on the right, garlic chives.  The chives plant is over 15 years old and the garlic chives I've had for over three years now.  These are the only perennials in my vegetable beds and I use fresh chives in scrambled eggs and stir fries throughout the growing season which runs from April through October.  Today was our first frost night so I have harvested a bunch of chives and dried them for use through the rest of the year.

I cut them up with scissors and lay them on parchment paper and then put them in the oven at 150°F for about half an hour or so.

Once dried I store them in an 8 ounce ball jar with a reusable plastic lid.  4 to 5 ounces usually lasts me through the winter and into the spring.  

I usually make scrambled eggs with fresh chives and shredded cheddar cheese.  Back when I was running an air B&B from my home my guests really enjoyed my special scrambled eggs.  They would watch as I walked out to the garden to cut fresh chives for the breakfast and enjoyed the local resource.  I would also use locally sourced free range chicken eggs that I bought at the farmers market.  Garlic chives when fresh have a real zing to them that have a definite garlicky flavor.

I enjoy making optimal use of all of the resources on my property as part of my commitment to living sustainably.